I live in New York City and sometimes the “city that never sleeps” can wear on a girl. From my morning commute (you have to be PUSHY to get where you’re going on time) to my after-work grocery shop (Whole Foods at 7pm = madness!) I feel like I’m constantly in overdrive. Sometimes the only things that keep me sane are running and yoga! Even at the city’s busiest studios (where the mats are packed in like sardines), saying “Ohmm” and focusing on your breath can really help you re-connect with yourself. Last night when I got home from a long day at the office and some after-work appointments, I put some laundry in to wash and then took some time for ME. I started dinner by prepping a big pot of chili and as it simmered away, I changed into my yoga toga. Why, yes. I always wear ancient Greek attire whilst I perform my asanas!
Anyway, I took some relaxing breaths, worked out the day’s stress through some strong warrior poses, and inhaled the yummy aroma of my yummy veggie chili.
October Fest Veggie Chili (recipe inspired by Skinny and the City!)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 3 carrots, chopped
- 1 bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 2 28-ounce cans whole tomatoes (run your knife through them to break them up a bit)
- 1 15-ounce can of kidney beans, rinsed and drained
- 1 15-ounce can garbanzo beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 1 cup no-salt added canned (or frozen) corn
- 1 teaspoon lime juice
- 1 teaspoon crushed red pepper
- 12 0z Autumn-themed beer (like Sam Adam’s October Fest!)
- In a large saucepan, heat the olive oil on medium heat. Stir in garlic, onion, carrots, and bell pepper. Add chili powder, oregano, and cumin. Cook for about five minutes or until tender.
- Reduce heat to low. Add the beer, diced tomatoes, kidney beans, garbanzo beans, and black beans.
- Bring to a boil, reduce heat to low, and simmer for approximately one hour.
- Stir in the corn, lime juice, and crushed red pepper and cook for an additional 5-10 minutes.
- Yield: About 7 servings
- Cost per serving: $1.42
- Nutrition: 270 calories, 3 grams of fat, 10 grams of protein, and 13 grams of fiber
By the time I sat down to dinner, it was almost 9:30pm! It’s a good thing I snacked on a luna bar and leftover spiced almonds earlier in the evening. Mmm, this fiber-packed dinner is best served with a big dollop of Stonyfield Oikos Greek yogurt. It’s even better than sour cream!
Bonus: Look at all the lovely leftovers I have! I portioned the chili into tupperware containers so they’re easy to take to work and re-heat.
Today’s Greek Yogurt + Yoga theme is a submission to Stonyfield’s Oikos Contest. A very lucky food & fitness blogger will win a trip to the Kripalu Center for Yoga and Health in Massachussets. For more information, check out Stonyfield’s Facebook page!
How awesome would a yoga retreat be – special workshops, hiking trails, healthy food!!?? Ohhmmmm, this girl needs some yoga R&R. Pick me, pick me!
Question: Does your favorite chili recipe have a secret ingredient? Beer? Chocolate? Pumpkin?